 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 68 |
|
This is a popular soup at a nice little sandwich shop in town and this is my spin on it. The dill isn't overpowering but adds a nice herby flavor. This is a one pot meal with some crusty bread and maybe a side salad. Ingredients:
4 t butter, unsalted |
2 c onion -- diced |
2lb crimini mushroom -- sliced |
3/4 c wine, white, dry |
6 t butter, unsalted |
6 t flour, all-purpose |
3 c milk, whole |
3 c sour cream |
1 1/2 t paprika, hungarian sweet |
1 t salt |
1 t dill weed |
1/2 t pepper, black, ground |
Directions:
1. Sauté the onions and mushrooms in the butter in a large sauté pan until the onions are translucent and mushrooms are browning.
2. Add the wine and cook until the alcohol has boiled off, about 3-4 minutes. Remove from the heat and set aside.
3. In a 3 quart saucepan, over low heat, blend the flour and butter into a roux, stirring constantly for 4-5 minutes.
4. Add the milk; continue whisking, increase heat to medium. Cook until mixture thickens, whisking occasionally.
5. Whisk the mushroom/onion mixture into the milk mixture.
6. Add the sour cream and seasonings, slow simmer over low heat for 10 minutes or until flavors are blended.
|
|